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Ingredients
Serves: 8

75g butter

2 shallots, minced

1 small onion, minced

4 garlic cloves, minced

35g plain flour

850ml warm milk

2 bay leaves

1/2 teaspoon ground nutmeg

salt and pepper to taste

75g grated Parmesan cheese

600g fresh spinach

225g cotage cheese

1 egg

12 lasagne sheets

225g grated mozzarella cheese

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MethodPrep:1hr › Cook:45min › Ready in:1hr45min

In a small saucepan melt butter. Add shallots, onion and garlic; cook gently for 3 to 4 minutes, until softened and golden in colour.

Stir in flour. Slowly add milk, stirring constantly. Season with salt, pepper, nutmeg and bay leaves. Allow the sauce to slowly come to the boil. Simmer over very low heat for 10 minutes until thick and creamy. Remove bay leaves and stir in 1/3 of the Parmesan cheese.

Meanwhile bring a large saucepan with salted water to the boil; blanch spinach for 30 seconds. Take out with a slotted spoon and set into a bowl with iced water. Drain well and set on kitchen paper to drain.

Preheat oven to 220 C / Gas 7.

In a blender or food processor, mix cottage cheese and 1 egg until smooth. Set aside - you will add this as to the middle layer of the lasagne.

Lightly grease a casserole dish with butter. Spread a thin layer of white sauce on the bottom of the dish; arrange 3 lasagne sheets on top of the sauce. Mix spinach with the rest of the white sauce and spread 1/3 on top of the first layer of lasagne sheets. Sprinkle with the remaining Parmesan cheese.

Arrange 3 more lasagne sheets on top of the cheese. Add a layer of the spinach mixture and top with half of the grated mozzarella.